Gnocchi And Chicken Sausage Recipes

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

CHICKEN SAUSAGE & GNOCCHI SKILLET

Steps:

• Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add sausage, mushrooms and onion; cook and stir until sausage is browned and vegetables are tender. Add asparagus and garlic; cook and stir 2-3 minutes longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.

CHICKEN SAUSAGE GNOCCHI SKILLET

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Drain and keep warm.
• Melt 1 teaspoon butter in a large skillet over medium heat. Add 1 tablespoon onion and 1 teaspoon garlic; cook and stir until fragrant, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes. Stir in broccoli.
• Melt 1/2 cup butter in another skillet. Add remaining 1 tablespoon onion, 2 teaspoons garlic, and flour; cook and stir until lightly browned, 2 to 3 minutes. Stir in gnocchi.
• Combine sausage mixture and gnocchi mixture; season with salt and pepper.

SAUSAGE AND GNOCCHI SOUP

Steps:

• In a large dutch oven or stock pot, heat the oil over medium high. Add the sausage, fennel seeds, and red pepper flakes and brown, breaking the sausage apart with wooden spoon. Add the onion and garlic and cook, stirring often, for about 5 minutes or until softened.
• Add the chicken stock, water, tomatoes, Italian seasoning, kosher salt and pepper. Bring to a boil then simmer for 10 minutes. Add the gnocchi and cook until they float to the top, about 5 minutes. Turn off the heat, stir in the spinach and taste for seasoning. Serve hot with a sprinkling of Parmesan cheese.

SAUSAGE AND GNOCCHI SKILLET RECIPE

Steps:

• Preheat oven to 425 degrees.
• Heat oil in a large oven-safe skillet over medium-high heat. Add onion and saute for 4-5 minutes, then add garlic and cook for an additional minute.
• Add the cut sausage to skillet and cook for 3-4 minutes or until sausage is lightly browned, stirring occasionally.
• Add zucchini, water, tomatoes, oregano, parsley, garlic powder, salt, pepper, beans and gnocchi. Mix well. Gently fold in the spinach.
• Top with mozzarella and Parmesan cheese, then place in the oven for 15-20 minutes. Remove from oven, top with parsley, and serve.

GNOCCHI WITH SAUSAGE, TOMATOES AND SPINACH

Steps:

• Add the canola oil to a large skillet over medium-high heat.
• Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula to break it into small pieces while it cooks.
• When sausage is no longer pink, add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add gnocchi, chicken broth and tomatoes and bring to a simmer over medium high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
• Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
• Serve.

GNOCCHI AND CHICKEN SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Place onion and garlic into the hot oil and saute until tender, about 5 minutes. Add pesto, Italian seasoning, parsley, and rosemary and stir. Add sausage and tomatoes; saute until sausage is browned and crumbly, 5 to 7 minutes. Stir in cooked gnocchi. Add spinach and stir until wilted, 2 to 3 minutes more.

CREAMY CHICKEN AND GNOCCHI

Steps:

• Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.